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The nurse knows that which indwelling catheter procedure places the patient at greatest risk of acquiring a urinary tract infection?

A.

Kinking the catheter tubing to obtain a urine specimen

B.

Emptying the drainage bag every 8 hours or when half full

C.

Failing to secure the catheter tubing to the patient's thigh

D.

Placing the drainage bag on the side rail of the patient's bed

Answer and Explanation

The Correct Answer is D

a) Kinking the catheter tubing to obtain a urine specimen: Kinking the catheter tubing can cause backflow of urine, increasing the risk of infection, but it is not as significant a risk factor as improper drainage bag positioning.

b) Emptying the drainage bag every 8 hours or when half full: Properly emptying the drainage bag regularly reduces the risk of infection, as it prevents overfilling and backflow. This practice is usually part of proper care.

c) Failing to secure the catheter tubing to the patient's thigh: Securing the tubing to the thigh is important for preventing pulling or tension, but it’s not as significant in terms of infection risk as the positioning of the drainage bag.

d) Placing the drainage bag on the side rail of the patient's bed: This significantly increases the risk of urinary tract infections (UTIs) as it can cause the urine to flow back into the bladder, a condition called "reflux." The drainage bag should always be kept below the level of the bladder.


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Related Questions

Correct Answer is ["83"]

Explanation

Determine the total volume to be infused:

The order is for 500 mL of Intralipid 10%.

Determine the total time for the infusion:

The infusion time is 6 hours.

Calculate the rate in milliliters per hour:

Use the formula: Rate= TotalVolume ÷Time(hours)

Substituting the given values:

Rate = 500Ml ÷ 6 hours

= 83.33mL/hour

Round to the nearest whole number:

83.33 mL/hour rounded to the nearest whole number is 83 mL/hour.

Correct Answer is B

Explanation

a) Saturated fats: Saturated fats are associated with increased cholesterol levels and are a risk factor for cardiovascular disease. They should generally be limited in clients with a history of cardiac and vascular disease.

b) Unsaturated fats: Unsaturated fats, particularly monounsaturated and polyunsaturated fats, are heart-healthy fats that help reduce cholesterol levels and the risk of cardiovascular disease. Sources include olive oil, nuts, and fatty fish.

c) Hydrogenated fats: Hydrogenated fats (or trans fats) are artificially created fats that increase bad cholesterol (LDL) levels and decrease good cholesterol (HDL) levels, raising the risk of heart disease. These should be avoided.

d) Trans fats: Trans fats are harmful to heart health and should be avoided, as they increase the risk of cardiovascular disease.

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